Type what you have

Ingredients

• ✓ milk
• white sugar
• semolina

Instructions

1. 1 Combine milk and sugar in a saucepan over medium heat; bring to a boil then immediately remove from heat. (Milk tends to boil over as soon as it boils, so stay with it!)
2. 2 Stir in semolina. Return to medium heat; bring to a boil, stirring until thickened but still pourable. Pour into serving bowls; top with your favorite hot cereal toppings.

By Catie

Ingredients

• ✓ milk
• white rice
• sugar
• egg

Instructions

1. 1 In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
2. 2 Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

By John J Pacheco

Ingredients

• ✓ milk
• white sugar
• sweetened condensed milk
• butter

Instructions

1. 1 Grease and line a baking sheet with parchment paper.
2. 2 Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

By Allrecipes Member

Ingredients

• ✓ milk
• confectioners' sugar
• vanilla extract
• peanut
• cake

Instructions

1. 1 Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
2. 2 Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
3. 3 Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

By Elizabeth

Ingredients

• ✓ milk
• cornstarch
• vanilla bean
• sugar
• egg yolk
• puff pastry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry.
2. 2 In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring constantly, until mixture thickens. Place egg yolks in a medium bowl. Slowly whisk 1/2 cup of hot milk mixture into egg yolks. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Cook, stirring constantly, for 5 minutes, or until thickened. Remove vanilla bean.
3. 3 Fill pastry-lined muffin cups with mixture and bake in preheated oven for 20 minutes, or until crust is golden brown and filling is lightly browned on top

By John J Pacheco

Ingredients

• ✓ milk
• self-rising flour
• salt
• egg
• maple syrup

Instructions

1. 1 Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
2. 2 Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

By Allrecipes Member

Ingredients

• ✓ milk
• egg
• sugar
• vanilla extract
• nutmeg

Instructions

1. 1 Beat eggs in a large bowl with an electric mixer until well mixed.
2. 2 Transfer eggs to a double boiler; stir in milk, sugar, vanilla and nutmeg. Cook over medium heat for 30 minutes, constantly stirring with a metal slotted spoon to prevent scorching.
3. 3 When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down); let hang for about 3 hours.
4. 4 Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.

By Lorrie

Ingredients

• ✓ milk
• heavy cream
• sugar
• vanilla bean
• egg yolk
• irish stout beer

Instructions

1. 1 Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
2. 2 Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod.
3. 3 Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture.
4. 4 Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil.
5. 5 Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight.
6. 6 Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight.
7. 7 Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions.
8. 8 When machine has finished, pack ice cream into a airtight container and store in freezer.

By ScandoGirl

Ingredients

• ✓ milk
• butter
• white sugar
• egg
• self-rising flour

Instructions

1. 1 Cream butter and sugar in a medium bowl until smooth. Grandually mix in egg and milk, being careful the batter doesn't curdle. Sift in flour, then fold gently to incorporate. Transfer to a 1-pint microwave-safe bowl.
2. 2 Cover and microwave on full power until pudding appears set when gently jiggled and the top is sticky, about 3 1/2 minutes. Serve hot.

By ButtercupBento

Ingredients

• ✓ milk
• ✓ milk
• white sugar
• butter
• lemon
• white bread crumb
• butter
• egg
• strawberry jam
• sugar

Instructions

1. 1 Heat 1 ¾ cups plus 1 ½ tablespoons milk, 2 ¼ tablespoons white sugar, 2 tablespoons butter, and lemon zest in a saucepan to a boil; remove from heat.
2. 2 Place bread crumbs in a bowl; add milk mixture. Cool completely, at least 20 minutes.
3. 3 Preheat the oven to 338 degrees F (170 degrees C). Grease a baking dish with 1 teaspoon butter.
4. 4 Beat 3 egg yolks together in a small bowl; whisk into bread crumb mixture. Pour ½ bread crumb custard into the prepared pan.
5. 5 Heat jam in a saucepan over medium-low heat until melted, about 2 minutes; pour ½ over bread crumb custard. Add remaining ½ bread crumb custard then remaining ½ jam on top.
6. 6 Bake in the preheated oven for 35 minutes. Remove pudding from oven. Reduce oven temperature to 300 degrees F (150 degrees C).
7. 7 Beat 3 egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add 3 ½ tablespoons superfine sugar, continuing to beat until peaks form. Spread meringue over pudding.
8. 8 Bake in the preheated oven until top is lightly browned, about 10 minutes.

By guywk

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• sugar
• butter
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Line baking sheets with waxed paper or parchment paper, and sprinkle with flour.
2. 2 Heat the milk just to the boiling point in a saucepan. Stir together the flour, baking powder, and sugar in a bowl until well combined, then mix in the butter and gradually pour in the hot milk, mixing between each addition, until the mixture forms a stiff dough.
3. 3 Turn the dough out onto an oiled work surface, and knead until the dough is cool and smooth, about 5 minutes. Cut the dough into 4 equal-sized pieces, then cut those pieces into 4 pieces, making 16 pieces. Divide each of the 16 pieces in half to make 32 equal-sized pieces of dough. Cover the pieces with a cloth, and let the dough rest for about 20 minutes.
4. 4 Working on a floured surface, roll each piece of dough out into a thin circle about 8 inches in diameter. Place the circles onto the prepared baking sheets, cover with a cloth, and allow to rest for 30 minutes.
5. 5 Fold each circle in half, then in half again. With a sharp knife or small cookie cutters, snip and cut shapes out of the folded dough the way you make a paper snowflake. Carefully open the circle back up, revealing the pattern. Stack the cut snowflakes between sheets of waxed paper on a flat surface.
6. 6 Heat oil in a deep skillet to 375 degrees F (190 degrees C). The oil should be about 2 inches deep.
7. 7 Carefully lay a snowflake into the hot oil, keeping it flat. Allow it to fry until golden brown and crisp, about 1 minute per side. Gently flip the snowflakes over with a tongs to prevent breakage. Drain the fried snowflakes on paper towels, and sprinkle with confectioners' sugar.

By RMEG58

Ingredients

• ✓ milk
• egg
• sugar
• butter
• rum
• vanilla extract

Instructions

1. 1 Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
2. 2 Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

By Lenam

Ingredients

• ✓ milk
• pie crust
• egg
• white sugar
• vanilla extract
• nutmeg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
3. 3 Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
4. 4 Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
5. 5 To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla. Gradually stir in milk until fully incorporated.
6. 6 Pour custard mixture over partially baked crust. Note that the crust will be full.
7. 7 Sprinkle nutmeg over the filling. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
8. 8 Cool completely before serving, about 1 hour.

By AMThornton

Ingredients

• ✓ milk
• cornstarch
• white sugar
• vanilla extract
• cinnamon stick
• lemon peel
• cinnamon
• semisweet chocolate

Instructions

1. 1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2. 2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3. 3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

By KIDDO

Ingredients

• ✓ milk
• margarine
• white sugar
• egg
• all-purpose flour
• vanilla extract

Instructions

1. 1 Combine butter, sugar, and egg in a small saucepan over medium heat. Pour in milk; cook and stir until mixture begins to bubble.
2. 2 Stir in flour and vanilla until well combined. Serve warm.

By LIZ

Ingredients

• ✓ milk
• butter
• cream cheese
• all-purpose flour
• walnut
• sugar

Instructions

1. 1 Beat butter and cream cheese in the bowl of a stand mixer until pale yellow and creamy. Gradually add 2 cups flour to butter mixture until the dough is too thick for the mixer. Stir remaining 2 cups flour into the butter mixture by hand and knead until dough falls off hands easily. Roll dough into a ball, place in bowl, cover with plastic wrap, and chill in the refrigerator for 8 hours or overnight.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Stir walnuts and sugar together in a bowl. Pour milk into walnut mixture and stir to form a paste.
4. 4 Turn dough onto a floured work surface and roll to desired thickness. Cut dough into 2-inch squares. Place about 1 teaspoon walnut filling in the center of each square. Roll the dough from 1 corner to the other corner around the walnut filling and transfer to a baking sheet.
5. 5 Bake in the preheated oven until light brown, 10 to 15 minutes.

By Rach

Ingredients

• ✓ milk
• gooseberry
• white sugar
• tapioca
• salt
• pie pastry
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
2. 2 Stem and rinse gooseberries.
3. 3 Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
4. 4 Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
5. 5 Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

By Bob Cody

Ingredients

• ✓ milk
• egg
• white sugar
• butter
• all-purpose flour
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a blender, combine eggs, sugar, and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
3. 3 Pour into muffin tins, filling 3/4 full. Bake in the preheated oven, 45 minutes, until golden brown. Serve hot or cold.

By Scotty

Ingredients

• ✓ milk
• all-purpose flour
• rennet tablet
• water
• butter
• egg
• whipping cream
• sugar

Instructions

1. 1 Combine 1 cup cold milk and ¾ cup flour to make a soft paste; set aside.
2. 2 Dissolve rennet in water in a small bowl; set aside.
3. 3 Add remaining 15 cups milk to a saucepan; attach a candy thermometer to the saucepan and heat until lukewarm and reaches 98 to 102 degrees F (36 to 39 degrees C). Off heat, stir in flour paste and dissolved rennet, stirring often until milk begins to set; cover the pan and set aside until firm, about 1 hour.
4. 4 Break up milk mixture using gentle hands, taking care to keep curds intact; strain and discard most of the whey, or strain and set aside for another use.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
6. 6 Combine eggs, cream, and sugar in a bowl; stir into strained curd. Pour into the prepared baking dish; gently spread to flatten top.
7. 7 Bake in the preheated oven for 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C); continue baking until set and browned on top, about 30 minutes more. Cool before serving. Store in the refrigerator.

By Lexi O

Ingredients

• ✓ milk
• sweetened condensed milk
• cream
• white sugar
• butter
• salt
• vanilla extract

Instructions

1. 1 Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.
2. 2 Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
3. 3 Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.
4. 4 Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

By Lizzie Mac

Ingredients

• ✓ milk
• sweetened condensed milk
• evaporated milk
• egg
• cream cheese
• vanilla extract
• sugar

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
3. 3 Place sugar in an even layer in a saucepan over medium heat. Cook until the edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
4. 4 Meanwhile, pour 1 inch boiling water into a large oven-safe pot or baking dish to make a water bath.
5. 5 Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour the condensed milk mixture on top. Set in the water bath.
6. 6 Set the flan and water bath in the preheated oven; bake until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from the oven and let stand for 5 minutes.
7. 7 Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

By damaris

Ingredients

• ✓ milk
• bread
• butter
• white sugar
• currant
• egg
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
2. 2 Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.
3. 3 Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar.
4. 4 Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture.
5. 5 Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.

By Allrecipes Member

Ingredients

• ✓ milk
• margarine
• white sugar
• egg
• vanilla extract
• self-rising flour
• golden syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a two-pint heat-proof bowl or basin.
2. 2 In a large bowl, cream together margarine and sugar. Add beaten eggs, vanilla, and flour a little at a time until well mixed. Fold in milk to make a smooth consistency.
3. 3 Pour syrup into the bottom of the prepared basin and layer batter over top. Cover the basin with firmly tied parchment paper covered with foil. Line a roasting pan with a damp kitchen towel. Place the basin on the towel and place the roasting pan on the oven rack. Fill the roasting pan with boiling water to reach halfway up the sides of the basin.
4. 4 Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched. Invert onto a serving plate and serve warm.

By Tricia Scoffield

Ingredients

• ✓ milk
• butter
• sugar
• all-purpose flour
• raspberry preserves
• maraschino cherry
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.

By Marcie

Ingredients

• ✓ milk
• sugar
• butter
• egg
• all-purpose flour
• vanilla extract
• butter flavoring

Instructions

1. 1 Beat sugar and butter in a large bowl until combined; add eggs, one at a time, mixing well. Add flour, milk, vanilla, and butter flavoring; blend into the batter until smooth.
2. 2 Heat krumkake iron over a medium burner; lightly grease both sides of the iron with butter or cooking spray.
3. 3 Spoon about one tablespoon of batter onto the center of the preheated iron; close gently until just pressing together. Cook until golden brown on one side, about 30 seconds, then flip and cook on the other side. Remove krumkake from the iron and quickly roll up around the handle of a wooden spoon to form a cone. Repeat with the remaining batter.
4. 4 Cool krumkake completely on a wire rack before storing in an airtight container.

By SUCCESSB440

Ingredients

• ✓ milk
• long grain rice
• salt
• egg yolk
• white sugar
• butter
• vanilla extract
• egg white
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 18 minutes.
3. 3 Beat egg yolks, 1/2 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed.
4. 4 Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish.
5. 5 Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish.
6. 6 Bake in the preheated oven until golden, about 15 minutes.

By TerryWilson

Ingredients

• ✓ milk
• all-purpose flour
• baking powder
• butter
• white sugar
• lemon zest
• vanilla extract

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease an 8-inch tart tin, or a 9-inch pie pan. Whisk together the flour and baking powder; set aside.
2. 2 Beat the butter, sugar, lemon zest, and vanilla extract with an electric mixer in a large bowl until smooth. Mix in the flour mixture until the dough forms ball. Press the dough into the prepared tin, and brush with the milk.
3. 3 Bake in the preheated oven until golden brown and still somewhat soft at the center, about 35 minutes. Cool in the pan for 10 minutes, then remove, and cut into 16 wedges. Cool completely on a wire rack.

By hanneke hartkoorn

Ingredients

• ✓ milk
• butter
• sugar
• all-purpose flour
• baking powder
• salt
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Melt the butter in a 9x13 inch pan.
2. 2 In a medium bowl, stir together the sugar, flour, baking powder and salt. Add the beaten eggs and milk; mix well. Tilt the baking pan to coat all of the sides with butter, then pour the excess butter into the batter, and mix until combined. Pour the batter into the prepared pan.
3. 3 Bake for 15 to 20 minutes in the preheated oven. Serve hot.

By Lois

Ingredients

• ✓ milk
• whole wheat bread
• egg
• butter
• raisin
• mixed fruit
• brown sugar
• nutmeg
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
3. 3 Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

By Anne

Ingredients

• ✓ milk
• butter
• sugar
• egg yolk
• all-purpose flour
• baking powder
• egg white
• cocoa

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. 2 In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
3. 3 Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
4. 4 In a separate bowl, beat egg whites. Fold egg whites into batter.
5. 5 Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
6. 6 Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
7. 7 Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By WALTERA